{"id":9362,"date":"2025-05-23T11:30:31","date_gmt":"2025-05-23T11:30:31","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=9362"},"modified":"2025-05-23T13:21:37","modified_gmt":"2025-05-23T13:21:37","slug":"recette-filet-de-limande-et-creme-dortie-au-gingembre","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-filet-de-limande-et-creme-dortie-au-gingembre","title":{"rendered":"Recette Filet de limande et cr\u00e8me d’ortie au gingembre"},"content":{"rendered":"
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Maischolle, Brennnessel-Ingwer-Creme und Safranschaum<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 12 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Maischollenfilet<\/span><\/p>

  • 500 g Maischollenfilet, ohne Haut und entgr\u00e4tet<\/li>
  • Oliven\u00f6l<\/li>
  • Salz, Pfeffer, Curry<\/li><\/ul>

    Safran-Sauce<\/span><\/p>

    • 2 Schaloten<\/span><\/li>
    • 1 EL Butter<\/span><\/li>
    • 100 ml Wei\u00dfwein<\/span><\/li>
    • 500 ml Fischfond<\/span><\/li>
    • 500 ml Schlagsahne<\/span><\/li>
    • Salz, Pfeffer<\/span><\/li>
    • 1 Prise Safranf\u00e4den<\/span><\/li>
    • 1 EL Butter<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Brennnessel-Ingwer-Creme<\/span><\/p>

      • 1 Knoblauchzehe<\/span><\/li>
      • 1 walnussgro\u00dfes St\u00fcck Ingwer<\/li>
      • 2 EL Butter<\/span><\/li>
      • 250 g Brennnesselbl\u00e4tter, blanchiert und abgetropft<\/li>
      • 1 EL Honig<\/li>
      • 100 ml Sahne<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        Lauch-Kartoffeln<\/p>

        • 500 g Kartoffeln, gesch\u00e4lt<\/li>
        • 1 Lauchweiss<\/li>
        • 25 g Butter<\/li>
        • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
        • 1 EL Ingwer<\/li>
        • 1 TL Kurkuma<\/li>
        • 50 ml Weisswein<\/li>
        • Salz und Pfeffer<\/li><\/ul>

          Deko<\/span><\/p>

          • frittierte Brennnesselbl\u00e4tter<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            F\u00fcr die Safran--Sauce die Schalotten in Streifen schneiden und in einem Topf mit 1 EL Butter anschwitzen. Mit Wei\u00dfwein abl\u00f6schen und auf die H\u00e4lfte einkochen lassen. Fischfond hinzuf\u00fcgen und um 1\/3 reduzieren. Sahne dazugeben und nochmals um 1\/3 reduzieren. Die Sauce durch ein feines Sieb passieren und dann mit der Butter aufmontieren. Die Safranf\u00e4den mit etwas Salz im M\u00f6rser zersto\u00dfen. Den Safran zur Sauce geben und mit Salz und Pfeffer abschmecken.<\/span><\/p>

            Den Lauch in kleine W\u00fcrfel und die Kartoffeln in 5 mm gro\u00dfe W\u00fcrfel schneiden. Die Butter in einem Topf schmelzen und die gehackte Schalotte und den gehackten Ingwer hinzuf\u00fcgen. 1 Minute ohne Farbe anbraten, dann den Lauch dazugeben und eine weitere Minute braten. Kurkuma hinzuf\u00fcgen, umr\u00fchren und mit Wei\u00dfwein abl\u00f6schen. Die Kartoffeln dazugeben, mit Salz und Pfeffer w\u00fcrzen und zugedeckt leicht k\u00f6cheln lassen, bis die Kartoffeln gar sind (ggf. etwas Wasser zugeben). Abschmecken.<\/p>

            F\u00fcr die Brennnessel-Ingwer-Creme die Brennnesseln von den Stielen befreien, waschen und in kochendem Salzwasser blanchieren. Abschrecken und abtropfen lassen. Die Butter in einem Topf schmelzen, Knoblauch und Ingwer hinzuf\u00fcgen und anschwitzen. Brennnesseln, Sahne, Honig, Salz und Pfeffer dazugeben und fein p\u00fcrieren, bis eine gr\u00fcne Creme entsteht. Abschmecken.<\/p>

            Die Schollenfilets parieren und portionieren. Mit Salz, Pfeffer und Curry w\u00fcrzen und in einer hei\u00dfen Pfanne mit Oliven\u00f6l anbraten. Auf ein Backblech legen und ggf. im Backofen bei 150 \u00b0C fertig garen.<\/p>

            Die Brennnesselbl\u00e4tter in der Fritteuse bei 140 \u00b0C frittieren, sodass sie gr\u00fcn bleiben und auf K\u00fcchenpapier abtropfen lassen. Mit feinem Salz w\u00fcrzen<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller oder Sch\u00e4lchen an, wie Sie auf dem Foto sehen k\u00f6nnen. Die Safransauce mit einem Stabmixer schaumig aufmixen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Filet de limande, cr\u00e8me d’ortie au gingembre et sauce mouss\u00e9e au safran Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Filet de limande 500 g de filet de limande, sans peau et d\u00e9sar\u00eat\u00e9 Huile d’olive Sel, poivre, curry Sauce au safran 2 \u00e9chalotes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":17,"footnotes":""},"class_list":["post-9362","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Filet de limande et cr\u00e8me d'ortie au gingembre - 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